Keep It Cleaner co-founder Steph Claire Smith shares her healthy and delectable version of this trendy recipe.
Vodka and pasta, who would’ve thought?!
If you haven’t tried Vodka Pasta, you need to get this recipe on your radar! Rather than adding its own flavour, the Vodka helps to enhance the creamy, tomato flavours for an extra flavour hit. Pair this pasta with your favourite, fresh salad. Trust me, you’re in for a treat!
Pasta is one of my favourite meals, Josh and I cook a KIC pasta at least twice a week and this recipe will definitely be added to our regular menu rotation!
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- 400 rigatoni pasta
- 1 tablespoons extra virgin olive oil
- 170g brown onion
- 4 garlic cloves
- 130g tomato paste
- 1/4 tsp chilli flakes
- 2 tablespoons Vodka
- 170g low fat coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Basil leaves, for garnish
- Bring a pot of salted water to boil and cook pasta until al-dente. (Note: you want to undercook the pasta slightly as it will continue to cook when mixed with the sauce).
- Peel and finely chop onion and garlic.
- Heat olive oil in a pan over medium heat. Add onion and garlic and cook, stirring constantly until golden; approximately 5 minutes.
- Add tomato paste and chilli flakes and cook, stirring constantly until the paste begins to darken and caramelise; about 8-10 minutes.
- Add vodka and cook, stirring constantly until evaporated; approximately 4-5 minutes. (You shouldn’t be able to smell the alcohol anymore).
- Reduce heat to a gentle simmer and add coconut milk, stirring constantly until a smooth sauce forms. Season with salt and pepper.
- Use a heatproof cup to transfer ~1/2 cup of pasta water to the pan, stirring gently until a glossy sauce forms.
- Once the pasta is cooked, use a slotted spoon to transfer pasta to the pan, then serve with a garnish of basil leaves and your favourite side salad.
Note: add more pasta water to the sauce if too thick or dry.
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